Overview

Like other areas of industry, the food industry is facing pressure from governments and consumers to be more environmentally aware. Many companies have decided to implement an environmental policy and should find this practical introduction to the topic useful. The work first considers the raw materials used in the food industry, whether derived from animals, fruit and vegetables, or from the products of genetic engineering. It then examines environmental and cost considerations of food processing operations, encompassing all the priorities of the environmental manager - energy conservation and the control of air, noise and water pollution. A discussion of the storage, distribution and packaging of foods beyond the factory is included, as well as the principles involved in environmental management accounting.

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